• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.831-837
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• 1997

Response surface methodology(RSM) was applied in roasting processes of Polygonatum odoratum roots in order to monitor Hunter color parameters and to optimize organoleptic properties of the tea. In roasting processing based on the central composite design with variations in roasting temperature (110~19$0^{\circ}C$) and roasting time(15~75min), coefficients of determinations($R^{2}$) of the models were above 0.9827(p<0.01) in Hunter color parameters and above 0.7748 in organoleptic properties. Hunter color L and $\Delta$E values of the powdered samples decreased with the roasting processes, whereas Hunter color a and b values increased up to around 59 min at 136$^{\circ}C$ and thereafter showed a decreased tendency. Organoleptic qualities on color, taste and aroma of Polygonatum odoratum tea were improved along with roasting processes, thereby estimating the optimum roasting conditions by RSM for the maximized qualities of organoleptic properties as a range from 127$^{\circ}C$ to 135$^{\circ}C$ and from 60min to 66 min. Hunter color a value(redness) was found to generate a similar response surface to that of organoleptic properties, showing the possibility of quality index in roasting processes of Polygonatum odoratum roots.

• Food Science and Preservation
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• v.10 no.4
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• pp.470-475
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• 2003

The response surface methodology was performed by central composite design for moisture content, titratable acidity, hunter's color value and organoleptic properties based on drying temperature and time of Citrus, to apply basic data to preparation of dried Citrus. Moisture content, b value and organoleptic color were affected by drying temperature ; That decreased with increase of drying temperature. Titratable acidity was affected by drying time. Organoleptic flavor and taste were affected by drying temperature and time. The optimum drying conditons for organoleptic taste were 67.56$^{\circ}C$ in drying temperature and 8.06 hr in drying time.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.193-199
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• 2004

The purpose of this study was to determine the organoleptic charateristics of cauliflower pickles made in various compounding ratio according to central conposite design for optimum organoleptic characteristics of the cauliflower pickles. The optimum mixing condition of cauliflower pickles were optimized, using central composite design with 3 variables and 3 levels, by response surface methodology. The various kinds of cauliflower pickle were made in various compounding ratio of vinegar, salt and sucrose - critical ingredients of pickle recipe - and were presented to reliable panels, who graded the subjects in 7 degrees for 4 items : color, flavor, hardness and overall quality. The optimum mixing conditions of cauliflower pickle were 603.50g of vinegar, 80.13g of salt and 251.07g of sucrose in the maximum point of overall quality.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.2
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• pp.155-161
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• 1998

Response surface methodology (RSM) was used for optimizing preparation conditions and monitoring the quality of buckwheat mook prepared using buckwheat starch. The textures(hardness, adhesiveness, cohesiveness and gumminess) of buckwheat mook were decreased in inverse proportion to the increase of water content. the L and b values of Hunter color parameters in buckwheat mook were increased in proportion to the increase of water content. However, The a value of Hunter color parameters of buckwheat mook were decreased in inverse proportion to the increase of water content. Organoleptic properties(color, form, taste and mouth-feel) of buckwheat mook showed a maximum score in 700ml(water content), 14min(gelatinization time)

• Journal of Ginseng Research
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• v.22 no.4
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• pp.252-259
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• 1998

Electron beam, electrically produced from an electron accelerator, was compared with gamma energy in terms of its influence on color and organoleptic qualities of ginseng powders when exposed to the energy used for their microbial decontamination. Hunter color L and b values were suitable for measuring color characteristics of ginseng powders, which were not significantly changed by the exposure to 5 to 7.5 kGy electron beam and gamma energy. Fifty percent ethanol extracts of irradiated ginseng powders at 10 key showed negligible differences from the non-irradiated control in the pattern of absorption spectra at 280∼800 am, but showed increased values in overall color difference (AE) as compared with powdered samples. Irradiation more than 10 kGy and storage at ambient temperature for 4 months caused browning of powdered samples. Irradiation at more than 10 kGy of electron beam was found a critical level to bring about appreciable changes (p<0.05) in or-ganoleptic qualities such as color and odor of sterilized samples, and red ginseng powder was more susceptible than white one to organoleptic changes by irradiation.

• Journal of Food Hygiene and Safety
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• v.6 no.3
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• pp.157-163
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• 1991

Salted sea mustard (Undaria pinnatifida) was irradiated (0, 2,4 kGy) and stored for 6 months at $10{\pm}1^{\circ}C\;and\;30{\pm}2^{\circ}C$, respectively. Quality deterioration of stored salted sea mustard was observed to closely relate with the growth of halophilic bacteria and yeast. Gamma irradiation with 2 to 4 kGy doses reduced initial microbial loads of salted sea mustard by 1 to 2 log orders, but had little influence on the propagation during storage. Organoleptic characteristics of the sample showed no signifiant difference between nonirradiated control and irradiated samples during storage. Thus, gamma irradiation was little effective for improving the microbiological and organoleptic qualities of salted sea mustard associated with its storage stability.

• Horticultural Science & Technology
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• v.17 no.3
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• pp.341-343
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• 1999

Quality of 'Niitaka' pear fruit was evaluated by instrumental and sensory analysis in relation to storability. Fruits harvested at commercial maturity were stored in a common storage room or in a cold storage at $2^{\circ}C$. During storage, fruits were sorted by instrumental measurement of soluble solid content (SSC) and flesh firmness. Then, overall acceptability was evaluated by organoleptic test. Critical storage period was determined by sensory evaluation index for different storage methods. After 60 days of storage, eating quality was acceptable when flesh firmness was higher than $3.3kg/8mm{\emptyset}$. As for soluble solid contents, high eating quality was obtained when pear fruit contained soluble solids higher than $13.0^oBrix$. In 'Niitaka' pears, however, changes in soluble solid content seemed not to be an appropriate parameter to determine storability since SSC increased during both common and cold storage. Data of organoleptic test and postharvest changes in flesh firmness suggested that storability of 'Niitaka' pear fruit seemed to be 30 days in a common storage and 120 days in a refrigerated storage.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.373-379
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• 2001

In an attempt to introduce paprika in wet noodles for improved organoleptic and other quality characteristics, the juices of orange paprika was added as a raw ingredient for wet noodle at 0(control), 15, 30, 45, and 60%(v/w). Overall, the cooked wet noodles containing 15 to 60% paprika juices showed higher sensory scores than control(noodle without Paprika juice), and the acceptabilities for color and overall preference of the products were significantly(p＜0.01) higher at the addition levels of 45% and 30 and 45%, respectively. The intensity analysis for the organoleptic quality characteristics of wet noodles with orange paprika juice showed that as the addition levels increased, there were significant(p＜0.001) increase in the values of acceptances for color and flavor of the products, but not in the tenderness and chewiness. Other quality characteristics like water absorption ratio, weight, volume, and turbidity of the broth after cooking of wet noodles increased in values as affected by the addition of paprika juices. In the Hunter's colorimetric characteristics of the products, the decreased lightness(“L”) along with the increased redness(“a”), yellowness(“b”), and ΔE were caused as the amounts of orange paprika juice increased in wet noodles. For toughness, no significant differences(p＜0.001) were noticed among the samples as measured by Waner-Bratzler blade attached to Texture Analyzer. The results of this study suggested that adding orange paprika juice to wet noodles, most preferably at 45%, increases the acceptance and organoleptic qualities of noodle by affecting the color and flavor of the final products.

• Journal of Radiation Industry
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• v.5 no.3
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• pp.267-272
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• 2011

This study evaluated the microbial population (total aerobic count, fungi) and organoleptic quality of freeze-dried bibimbap sterilized by gamma irradiation to develop the space food. An irradiation dose above 30 kGy was needed to sterilize the freeze-dried bibimbap, while organoleptic quality of the sample was significantly decreased by irradiation (p<0.05). However, it was observed that scores on overall acceptance of rehydrated bibimbap after irradiation were the highest, when vitamin C and paprika extract were added at 0.1%, respectively. Therefore, it was considered that the freeze-dried bibimbap could be developed as a space food, which meet microbial requirements and organoleptic quality through addition of vitamin C 0.1% and paprika extract 0.1% before gamma irradiation at 30 kGy.

• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.61-67
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• 2005

The purpose of study was to determine the organoleptic characteristics of homemade basil-pasta made in various compounding ratio according to central composite design. The optimum mixing condition for basil-pasta was optimized by response surface methodology. The texture, including color, flavor, elasticity and overall quality, was measured as sensory evaluation. The optimum mixing rates of durum wheat semolina, basil and egg were 73.97g, 5.95g and 36.17g for color, 53.14g, 4.52g and 35.85g for flavor, 48.75g, 2.95g and 36.85g for elasticity. The organoleptic overall quality of basil-pasta showed the maximum score in the mixing condition of 55.52 g durum wheat semolina, 4.55g basil paste and 35.51g egg.